Recipe - Stir-Fried Fish With Lily Buds

12 Lily buds
1 (2lb) fish
1 tablespoon Cornstarch
2 tablespoon Water
1 Scallion stalk
3 tablespoon Stock
2 tablespoon Soy sauce
1 tablespoon Sherry
2 teaspoon Cornstarch
2 (up to)
3 tablespoon Oil
One half teaspoon Salt

1. Soak lily buds.

2. Bone fish and cut against the grain in 1/2inch slices. Blend cornstarch
and cold water to a paste. Add to fish and toss gently to coat.

3. Mince scallion. Cut soaked lily buds in two. Combine stock, soy sauce,
sherry and remaining cornstarch.

4. Heat oil. Add salt, then minced scallion, and stirfry a few times. Add
fish and stirfry gently until nearly done (about 4 minutes).

5. Add lily buds and stirfry 2 minutes more. Transfer fish and lily buds
to a warm serving platter, leaving liquids in pan.

6. Stir in stockcornstarch mixture to thicken. Pour sauce over fish and
lily buds. Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.